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Smoked salmon and dilled sour cream crêpe cakes

Smoked salmon and dilled sour cream crêpe cakes, salmon recipe, brought to you by Australian Women's Weekly.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 60 minutes
    •    Yield: Serves 6


    •   1 cup (150g) plain flour
4 eggs
1 tbsp vegetable oil
2 cups (500ml) milk
1/3 cup (65g) drained capers, rinsed, chopped coarsely
1/4 cup finely chopped fresh dill
2 tbsp grated lemon rind
1 tbsp lemon juice
2 cloves garlic, crushed
2 cups (480g) sour cream
1 kg sliced smoked salmon


  1. Line base and side of two deep 20cm-round cake pans with plastic wrap.
  2. Place flour in medium bowl. Make well in centre; gradually whisk in combined eggs, oil and milk. Strain into large jug; stand 30 minutes.
  3. Heat oiled 19cm frying pan; pour ¼ cup of the batter into pan, tilting pan to coat base. Cook over low heat, loosening around edge with spatula until browned lightly. Turn; brown other side. Remove from pan; repeat with remaining batter to make a total of five crêpes.
  4. Combine capers, dill, rind, juice, garlic and sour cream in small bowl. Place a crêpe in pan; spread with ⅓ cup of sour cream mixture, cover with a quarter of the fish. Continue layering with remaining crêpes, sour cream mixture and fish, finishing with a crêpe. Cover; refrigerate overnight.
  5. Gently turn cakes onto chopping board; discard plastic wrap. Using sharp knife, carefully trim cake into a square; discard trimmings. Cut into 4cm squares; top squares with sour cream and dill, if desired.

This great family recipe is thanks to FOOD TO LOVE at


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